Vurro, F.; Summo, C.; Squeo, G.; Caponio, F.; Pasqualone, A.
The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties. Foods 2022, 11, 2679.
https://doi.org/10.3390/foods11172679
AMA Style
Vurro F, Summo C, Squeo G, Caponio F, Pasqualone A.
The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties. Foods. 2022; 11(17):2679.
https://doi.org/10.3390/foods11172679
Chicago/Turabian Style
Vurro, Francesca, Carmine Summo, Giacomo Squeo, Francesco Caponio, and Antonella Pasqualone.
2022. "The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties" Foods 11, no. 17: 2679.
https://doi.org/10.3390/foods11172679
APA Style
Vurro, F., Summo, C., Squeo, G., Caponio, F., & Pasqualone, A.
(2022). The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties. Foods, 11(17), 2679.
https://doi.org/10.3390/foods11172679